Chile Verde Pork

Used this as a guide, but roasted the tomatillos and (two heads of) garlic. Also added coriander, onion powder, and a bit of cayenne powder.

Just meh. Definitely missing something.

A really good chile verde recipe! Definitely is restaurant quality. The only ones my husband I have had that were better were at pricier restaurants. That said, it is a bit time consuming, so be prepared for that. Personally, I'm very glad I kept the jalapeño seeds in. I have a medium high spice tolerance and it was perfect. In the future, I'll probably try to figure out how to slow cook it and sacrifice a little bit of the pork authenticity and just throw it and leave it instead of cutting it into cubes. We put this solidly in the "must repeat" category!

Pretty good. I'll probably make another recipe to see how it compares though.

Loved this! Cook time is long, but minimal ingredients and excellent flavor. Also great leftovers!! Made again, never disappoints!!